It’s a bit of a surprise that no entrepreneur has made a killing selling protein beer. Let’s put on our advertising thinking cap for a second and invent a name for this hypothetical libation that’s taking the nation by storm, satisfying the thirst of gym rats, soccer moms, standard run-of-the-mill alcoholics who might think that the more protein beer they drink, the healthier they’ll become...and everyone in between...let’s see...how about: Amino Beer?
Imagine, an afternoon hitting the gym for a muscle-pumping workout, then straight to the bar for a protein beer. No need to make a messy, chalky-tasting protein shake when there’s protein beer to chug.
For that matter, why not put dietary protein in every food? Protein popsicles? Protein-infused cola? White rice with a whopping 35 grams of protein per serving?
There’s a good reason why protein isn't added to everything. When protein is exposed to certain foods, especially those that have high alkaline profiles such as Miracle Noodle, there is formation of lysinoalanine. This can be toxic.
Lysinoalanine can be considered in lay terms as a freak amino acid, not naturally occurring in nature.
Avoid soy--at least processed soy
Alkaline treatment of food proteins is becoming increasingly popular in food production. Food manufacturers do this to isolate the protein from soy, especially soy flour, to make vegetarian-friendly products like soy protein shakes and other meat-free options like textured vegetable protein for soy stir frys.
This information is not to be construed as a rant against vegetarianism. Being vegetarian, or mostly so, for most people, is quite healthy. But no matter if you’re vegan, hard-core carnivoire or somewhere in between, it’s wise to eat foods only as they have been found in nature, i.e. unprocessed.
But it’s not only the processing of soy that can lead to the formation of the ‘warped’, hybrid-like amino acid, lysinoalanine. Fruits and vegetables, when their skin is peeled for packaged snacks, can also contain lysinoalanine.
Heard of anaphylactic shock, the potentially-deadly condition which occurs when somebody consumes a food like peanuts to which they are highly allergic? Some products like roasted peanut butter have been processed to remove the aflatoxin, which causes the severe reaction to those who go in shock. This processing, though good-intentioned, can also produce lysinoalanine.
Why is lysinoalanine problematic?
The presence of lysinoalanine residues along a protein chain decreases digestibility and nutritional quality. Not only that, they can induce enlargement of nuclei of rat kidney cells (not good), according to a study in Advances in Medicine and Experimental Biology.
This “Unusual amino acid [is] implicated as a renal [kidney] toxic factor in rats,” says another study in the journal “Science.” The same study also concludes that lysinoalanine has been found in proteins of home-cooked and commercial foods and ingredients and although it has been reported to occur in both edible and non-food proteins only after alkali treatment, it has now been identified in food proteins that had not been subjected to alkali.
“Lysinoalanine is generated in a variety of proteins when heated under non-alkaline conditions,” the study concludes.
Great, another thing to worry about with nutrition
Should you just give up eating all-together? Isn't it frustrating to hear yet another food to fear? So what to do? Again, eat foods that are truly all-natural or at most, minimally processed. And, although eating foods that produce the formation of lysinoalanine doesn't necessarily equate to an early death sentence, avoiding anything that does not naturally have lots of protein is prudent.
Old, really old people knew what they were doing without knowing it
Traditional societies who enjoyed good health might not have lived all the time until modern Westernized life spans, but they, in general, did not suffer from chronic diseases; they enjoyed a healthier and higher quality of life no matter what their life span.
Part of a traditional societies’ healthy eating plan was boiling the bones of a wild animal in a broth. Despite lacking the scientific knowledge that calcium, found in the bones, is a critical mineral, these all-natural eating communities innately understood that if they didn’t have access to the cow, sheep or goat cheese they needed calcium from another source.
Not that they had a concept of the word ‘calcium’; they just somehow intuitively knew it was good for health.
Shirataki noodles shouldn't have protein added
If ancient people knew what they were doing when preparing traditional foods, contemporary societies--including food scientists--should be careful when messing with food. And after all, doesn't Miracle Noodle--a leading brand name of shirataki noodles-- derived from the root of a yam plant, sound much more appetizing than lab-produced protein noodles?
Shirataki noodles, to reiterate, are produced in a relatively high alkaline environment. This is natural and has been prepared this way by traditional cultures for generations without problems. Traditional Mexican villages, for example, soak corn in an alkaline lime water to make it more digestible. Toxic by-products could result when adding heat and protein in the cooking process of certain foods that are combined with an alkali environment such as shirataki noodles.
Concerned about getting enough protein? Simply add a lean protein source like free-range organic chicken or pasture-raised beef or fermented soy like tempeh to your Miracle Noodle dish, along with lightly cooked or raw vegetables for a perfect balanced meal.
Miracle Noodle: 97% water and 3% fiber and has no protein added-for your health!
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